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Mango Lilikoi Tiramisu Cups

I used Cointreau and a mango/orange juice mix in the zabaglione and pastry cream instead of Marsala and coffee to complement the fruity mango and passionfruit flavors further. I also reduced the sugar amounts in each element quite a bit as when they came together I was sure it would make a very sweet dessert. It was important for me to have the fruit flavors take front row and the sweetness of the tiramisu be highlighted with the natural sweetness of the fruit.

Posted By: Leilani
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Prep Time: 20 | Cook Time: 15 | Ready In: Set minimum 4 hours
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2 large egg yolks

3 Tablespoons sugar

1 Tablespoon Cointreau

1 Tablespoon mango/orange juice

1/4 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest


Vanilla pastry cream:

3 Tablespoons sugar

1 tablespoon all purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon/ 2.5ml vanilla extract

1 large egg yolk

3/4 cup/175ml whole milk

For the whipped cream:

1 cup chilled heavy cream

3 Tablespoons vanilla sugar

To assemble the tiramisu:

2 cups orange mango juice

1 teaspoon Cointreau

1/3 cup mascarpone cheese

36 ladyfinger biscuits (more or less)

2 ripe mangoes, cut into cubes

6 passionfruits

Cooking Process:

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, Cointreau, juice, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler or place your bowl over the pan/pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)

Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:

Combine the cream and vanilla sugar in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

Mix together the juice and Cointreau in a shallow dish. Set aside.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.

Workings quickly, dip 2 ladyfingers (per bowl/glass) in the Cointreau-juice mixture, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger into the bowl/glass, placing them side by side to cover the bottom. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

Spoon a few spoonfuls of the cream mixture on top of the ladyfingers in each dessert bowl. Top with a few mango cubes and the pulp of 1/2 a passionfruit (per bowl).

Repeat to create 1 more layer, using 2 ladyfingers and the cream mixture for each layer. Spoon the remaining mango cubes and the other halves of passionfruit pulp. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and allow the individual bowls to come to room temperature.